Mushroom Tart with Bonus Egg Tarts

If you ask K for his “Favorite Foods” List, he would tell you potato chips, eggs, pancakes, steak, and fries. So in his mind, I have only included one of those in this recipe. But, mushrooms definitely belong on that list for him. He loves it anytime I find a reason to throw in some mushrooms. I could probably find a way to add them to pancakes and he would be happy. Do you have a favorite food list that might not include certain foods that you secretly love? I am not sure what I would put on my list, especially if we are talking savory dishes. Probably chicken because I tend to be a woman of simple tastes.

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This recipe, while lacking meat and filled with mushrooms, is not the healthiest thing in the world. You could make it crustless (like the quiche I made here) and maybe try using some yogurt in place of the creme fraiche to help out if you are watching your figure. Or, you could be like us and just have smaller pieces because this is a rich dish. I had thought about throwing in some bacon for a bit of meat for my carnivorous husband, but he said to go without. After, we decided that it definitely would have been too much with the bacon. You will not miss meat at all!

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Directions for Mushroom Tart

Slightly adapted from Tartine

  • Partially baked and cooled 9-inch Flaky Tart Dough tart shell (see below or make your own)
  • 3-4 cups assorted fresh mushrooms, cut into slices that make them evenly sized
  • 3 Tablespoons butter
  • 3/4 cup thinly sliced shallots
  • Pinch of salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon lemon juice
  • 2 Tablespoons water
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon chopped fresh thyme
  • 1 Tablespoon chopped fresh rosemary
  • 1 cup creme fraiche or heavy cream
  • 3 egg yolks
  • 1/4 cup shredded cheese (your choice–Parmesan, Gouda, etc.)

Preheat the oven to 350 degrees. In a medium saucepan, melt the butter over medium heat. Add the shallots and saute until they begin to brown slightly.

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Add the mushrooms, nutmeg, salt, and pepper. Continue to cook until the mushrooms brown to your liking (about 8-10 minutes). About halfway through the mushroom cooking time, add half of the thyme and rosemary.

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When the mushrooms are ready, add the lemon juice and water, scraping up any brown bits.

In a large bowl, whisk together the creme fraiche and egg yolks until smooth.

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Add the mushroom mixture and stir.

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Pour into the tart shell.

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Top with the remaining thyme and rosemary, and the shredded cheese.

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Bake about 20 minutes until the custard is just barely firm. Let it cool on a rack (it will continue to get firmer) for about 10 minutes.

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Directions for Flaky Tart Dough

Slightly adapted from Tartine. This recipe will make one 9 to 10-inch tart shell.

  • 1/2 teaspoon salt
  • 1/3 cup cold water
  • 1.5 cups plus 1 Tablespoon flour
  • 10 Tablespoons cold butter (1 stick, plus 2 Tablespoons), cut into 1-inch pieces
  • 1/2 teaspoon dried rosemary (optional)

Dissolve the salt in the water and keep it cool. You can make this dough by hand, using the same idea as this pie crust here. Otherwise, you can use the food processor.For the food processor method, place the flour in a mixing bowl and scatter the butter pieces on top. If using the rosemary, add it now.

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Pulse until the mixture forms large crumbs and some of the butter is the size of peas.

Not quite ready...

Add the water mixture and pulse until the dough comes together into a ball, but it is not smooth and still has butter chunks.

Just right!

Just right!

Shape the ball into a disk 1-inch thick. Wrap in plastic wrap and chill for at least 2 hours or up to overnight.

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When ready, roll out the dough to 1/8 inch thick, rolling from the center in all directions. Rotate as needed. For a pie pan, cut out a circle 2 inches larger than the dish. For a tart pan with a removable bottom, cut out a circle 1.5 inches larger than the pan.

A good time to use the ole "second knuckle on pointer finger is about one inch" trick.

A good time to use the ole “second knuckle on pointer finger is about one inch” trick.

Place the circle in the dish and press it gently into place. Trim off extra dough.

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To bake the dough, you should chill it for at least an hour first. You can also freeze it for up to 2 weeks at this point. To bake it, preheat the oven to 375 degrees. Line the dough with parchment paper and fill with pie weights. Bake for about 20 minutes until the crust looks dry and pale. Remove it from the oven, remove the weights and parchment and bake for another few minutes. If the dough rises in the middle, you can pierce is gently with a knife To fully bake it, bake for 25 minutes with the lining, and about 5 minutes without. Let cool before filling.

Mine was a little poofy.

Mine was a little poofy.

Directions for Egg Tarts

With the extra pie crust, cut out small disks and press into muffin pan wells. Chill at least one hour. Fill the tarts by beating together half the number of eggs as tarts you have, along with some salt and pepper (and any additional seasoning). Add enough to fill the tarts, then top them with some shredded parmesan cheese. Bake at 350 degrees for about 10-15 minutes until set. Allow to cool on a wire rack.

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Directions for Mushroom Tart (without pictures)

Slightly adapted from Tartine

  • Partially baked and cooled 9-inch Flaky Tart Dough tart shell (see below or make your own)
  • 3-4 cups assorted fresh mushrooms, cut into slices that make them evenly sized
  • 3 Tablespoons butter
  • 3/4 cup thinly sliced shallots
  • Pinch of salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon lemon juice
  • 2 Tablespoons water
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon chopped fresh thyme
  • 1 Tablespoon chopped fresh rosemary
  • 1 cup creme fraiche or heavy cream
  • 3 egg yolks
  • 1/4 cup shredded cheese (your choice–Parmesan, Gouda, etc.)

Preheat the oven to 350 degrees. In a medium saucepan, melt the butter over medium heat. Add the shallots and saute until they begin to brown slightly. Add the mushrooms, nutmeg, salt, and pepper. Continue to cook until the mushrooms brown to your liking (about 8-10 minutes). About halfway through the mushroom cooking time, add half of the thyme and rosemary. When the mushrooms are ready, add the lemon juice and water, scraping up any brown bits.

In a large bowl, whisk together the creme fraiche and egg yolks until smooth. Add the mushroom mixture and stir. Pour into the tart shell. Top with the remaining thyme and rosemary, and the shredded cheese. Bake about 20 minutes until the custard is just barely firm. Let it cool on a rack (it will continue to get firmer) for about 10 minutes.

Directions for Flaky Tart Dough (without pictures)

Slightly adapted from Tartine. This recipe will make one 9 to 10-inch tart shell.

  • 1/2 teaspoon salt
  • 1/3 cup cold water
  • 1.5 cups plus 1 Tablespoon flour
  • 10 Tablespoons cold butter (1 stick, plus 2 Tablespoons), cut into 1-inch pieces
  • 1/2 teaspoon dried rosemary (optional)

Dissolve the salt in the water and keep it cool. You can make this dough by hand, using the same idea as this pie crust here. Otherwise, you can use the food processor.For the food processor method, place the flour in a mixing bowl and scatter the butter pieces on top. If using the rosemary, add it now. Pulse until the mixture forms large crumbs and some of the butter is the size of peas. Add the water mixture and pulse until the dough comes together into a ball, but it is not smooth and still has butter chunks.

Shape the ball into a disk 1-inch thick. Wrap in plastic wrap and chill for at least 2 hours or up to overnight. When ready, roll out the dough to 1/8 inch thick, rolling from the center in all directions. Rotate as needed. For a pie pan, cut out a circle 2 inches larger than the dish. For a tart pan with a removable bottom, cut out a circle 1.5 inches larger than the pan. Place the circle in the dish and press it gently into place. Trim off extra dough.

To bake the dough, you should chill it for at least an hour first. You can also freeze it for up to 2 weeks at this point. To bake it, preheat the oven to 375 degrees. Line the dough with parchment paper and fill with pie weights. Bake for about 20 minutes until the crust looks dry and pale. Remove it from the oven, remove the weights and parchment and bake for another few minutes. If the dough rises in the middle, you can pierce is gently with a knife To fully bake it, bake for 25 minutes with the lining, and about 5 minutes without. Let cool before filling.

Directions for Egg Tarts (without pictures)

With the extra pie crust, cut out small disks and press into muffin pan wells. Chill at least one hour. Fill the tarts by beating together half the number of eggs as tarts you have, along with some salt and pepper (and any additional seasoning). Add enough to fill the tarts, then top them with some shredded parmesan cheese. Bake at 350 degrees for about 10-15 minutes until set. Allow to cool on a wire rack.

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4 thoughts on “Mushroom Tart with Bonus Egg Tarts

  1. Oh boy – I bet this was yummy! Looks so comforting for these very cold days. Generally, I’ve been eating a lot lighter in the last couple of years (to make room for all those chocolate desserts) but I’m all for eating full-fat foods in moderation as opposed to trying to find a lot of “light” recipes that I have trouble following! This is great for a crowd.

  2. Pingback: Strawberry Cream Pie with Chocolate | fudgingahead

  3. Pingback: Berry Clafoutis (Baked Custard) | fudgingahead

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